Vegetable: Butternut squash

Recipes:
Butternut Squash Soup
Stuffed Butternut Squash

Type: From the same family as pumpkins, obviously, and cucumbers, courgettes and the many, many other weird and wonderful summer and winter gourds.

Vitamin and mineral content: Butternut squash are packed with vitamins A and C and are a good source of beta-carotene, magnesium, manganese, calcium and potassium. They are also a rich source of complex carbohydrates and are low in saturated fat and sodium.

Reputedly good for: Beta carotene is thought to be a good antioxidant and have anti inflammatory properties. It may also help reduce the severity of conditions like asthma, osteoarthritis, and rheumatoid arthritis.

Availability: One of the best loved winter squashes, it's time is now - from mid September to mid November

Storage: Keeps amazingly well in cool conditions - for several months infact. This is one of the reasons for it's popularity - a seasonal winter veg (or fruit if we're being pedantic), colourful, flavourful and versatile.

Preparation: Delicious roasted - carefully remove the hard skin, cut into chunks, drizzle with olive oil and roast for about 30 minutes. Great with mash, perfect for soups. Babies love them too.

Origins: There aren't many corners of the globe that are not familiar with some sort of gourd. Butternut squash is thought to have been eaten in Mexico and the surrounding area as much as 5000 years ago, while other gourds have long been cultivated and eaten throughout China, Africa and Europe.